Directions

1. Peel, wash and cut the potato into chunks. Add to the simmering basket. Add the hot water to the mixing bowl and insert the simmering basket. Steam the potato for 20 minutes. Remove the simmering basket and clean the mixing bowl. Set the potato to one side to allow to cool.

2. Add the cooked potato, 00 flour, egg, salt, grated cheese and nutmeg to the mixing bowl. Mix for 45 seconds / speed 2 / stir. Empty the mixture from the mixing bowl and refrigerate for 30 minutes. Clean out the mixing bowl.
   

   TIP: You are looking for a fairly dry dough for this.

3. Prepare the spinach by soaking it in the water and pick the leaves off the stem. Peel the garlic and add to the mixing bowl. Insert the measuring cup. Chop for 5 seconds / speed 10. Scrape down the sides.

4. Add the oil to the mixing bowl along with the spinach. With the measuring cup removed. Sauté for 7 minutes / 230°F|110°C. Allow spinach to cool.

5. Add the cream cheese to the mixing bowl along with a little salt and pepper. Mix for 20 seconds / speed 5 / stir. Remove the filling and place in a piping bag allow to cool.

   TIP: If you do not have a piping bag, simply add the mix into a small bowl.

6. Portion the gnocchi into 6, then roll into a cylinder. Using extra flour, roll out each cylinder to a rectangle roughly 6x2 inches. Pipe the filling into the center before rolling up. Cut into 1 inch pieces then roll in semolina flour.

7. Cook your gnocchi for 2 minutes on a medium heat in a skillet with a little bit of oil so they are golden and crispy.

8. Enjoy your dish!